I don't understand the purpose of the sponge and mine looks way different than the picture posted above. I end up with a dry flaky mess that refuses to incorporate with the butter, juice, etc. but instead says lumpy and gross. 1/4 cup flour to 2 T water does not yield a doughy substance. How did you get yours so dough-like? I wasn't heavy handed with the flour. But please, help me understand the necessity of this step. Why can't I proof my yeast in the water and leave the flour out? Also, the pan size seems too rectangular for 16 rolls. I was able to do 3x5 for 15, but 4x4 wasn't symmetrical enough for my OCD.

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